Heat the oil in a saucepan or large lidded frying pan over medium heat.
Fry the paneer cubes for 2 minutes on each side until colored.
Remove the paneer from the pan and set it aside.
Fry the sliced onions with a pinch of salt until golden-brown.
Add the garlic, chilli flakes, curry powder, and 28 ml of water and fry for 2 minutes.
Stir in the cubed potatoes.
Add the tomatoes and stock, simmer covered for 15 minutes until potatoes are soft.
Cook the rice according to the package instructions while the curry simmers.
Return the paneer to the pan and coat it thoroughly in the sauce.
Heat through for 4 minutes and serve with the rice.